Mellow Yellow Curry Sauce
1 tablespoon neutral oil (or olive is fine)
1 onion, sliced
4 garlic cloves
10g ginger, grated or finely chopped
1 teaspoon tumeric
250ml chicken (or veg) stock
270ml can coconut milk (full fat,please)
1- 2 teaspoon fish sauce (or tweak as you like)
1/2 - 1 teaspoon brown sugar (adjust to your liking)
Optional - lime leaves, stem removed, scrunched

Chicken
6-8 chicken thighs (skinless, boneless)
2 tablespoons fish sauce
1 teaspoon garlic powder
1 teaspoon brown sugar
2 tablespoon olive oil (or neutral oil)
Lime zest

Serve with your family favourites
Roasted sweet potato, roasted eggplant, grilled broccolini, greens, beans, lettuce, cucumber, cherry tomatoes, sprouts, herbs (mint, coriander or Thai basil), chilli, limes. Make it your own.

Marinate the chicken
Throw the chicken into a tray or bowl. Add fish sauce, garlic powder, brown sugar, zest from lime (optional) and olive oil. Toss well so everything’s nicely coated. Leave for at least 30 minutes, but overnight is ideal (or do it in the morning before).

For the sauce
Add oil to a pot over medium heat. Add the garlic, ginger and onion with a pinch of salt. Cook gently for 5–8 minutes, keeping the heat low so everything softens without colouring. Add the turmeric and let it cook out for about 30 seconds until fragrant. Pour in the stock to deglaze the pan, then add the coconut milk. Season with fish sauce and scrunch in the lime leaves if using (lemongrass is lovely here too). Simmer for 10–12 minutes so the flavours come together, taste, adjust to your liking, then blitz until smooth and silky.

Grill the chicken on the BBQ, or cook it in a hot pan until golden and cooked through. Leave to rest for 5 minutes.

To serve
Lay it all out and let everyone build their own. I like the chicken over rice, veggies on the side, then sauce spooned over the top. Finish with sprouts, herbs, chilli and lots of lime.